Gorgonzola And Pistachio Shortbread Wafers - cooking recipe

Ingredients

1 cup gorgonzola (at room temperature and crumbled)
1/2 cup butter (1 stick, at room temperature)
1 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup pistachios (chopped)
1 teaspoon lemon zest

Preparation

Cream the gorgonzola and butter.
Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
Add the pistachios and lemon zest.
Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
Preheat oven to 350\u00b0F.
Slice about 1/4\" thick and place about an inch apart, on a parchment lined baking sheet.
Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
Store in an air tight container.